We’re in the car on our way to Traverse City for the Fourth of July and my mom is texting me for my Broccoli Salad recipe, so I decided that this is a good time to share it with you! I feel like everyone has their own version of this, even the grocery stores. So here it is my gluten free, soy free, dairy free, nut free Broccoli Salad adapted from my aunt’s version.
2 heads broccoli
1/2 lb bacon
1/2 red onion, chopped (about 1/2 cup) I have used white onion too in a pinch
1/2 cup dried cherries
1 cup soy-free mayo
4 tbsp white or red wine vinegar
3 tbsp sugar
Chop bacon and saute in a pan until crisp. While its cooking chop the broccoli florets into 1/2″ pieces. Peel the broccoli stems and cut them into matchsticks. Mix broccoli, cooked bacon, cherries, and onion.
In another bowl mix mayo, vinegar, and sugar until the sugar is dissolved. This is always the base for the salad dressing, sometimes I’ll add a bit more sugar. I always taste it before mixing it with the broccoli mixture. Toss the broccoli and dressing. Chill for a few hours and serve!
My aunt’s recipe includes tossing in a half cup of sesame seeds. I can’t ever find sesame seeds that aren’t possibly contaminated with nuts.
**All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Most recipes can be made completely dairy free with a butter substitute. Feel free to leave any changes you’ve made in the comments for others to see!**